Roasted Hasselback Butternut Squash Salad | Recipe Cart
Roasted Hasselback Butternut Squash with Maple Glazed Shallots and Arugula - A flavorful salad from The Original Dish, perfect for autumn feasts.
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Plate
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Serving platter
- Measuring spoon
- Stove
Ingredients
- 1 (approximately 2 ¾ lbs) butternut squash
- olive oil
- kosher salt
- freshly cracked black pepper
- 6 leaves fresh sage
- 1 large shallot, thinly sliced
- 7 tbsp maple syrup
- 3 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp water
- ¼ cup vegetable oil
- 4 oz halved pecans
- 2 oz arugula
- 4 oz creamy goat cheese, crumbled
- flaky sea salt (optional)
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